| Product | Sodium Alginate |
| Appearance | White granular |
| Grade | Food Grade |
| Assay | 99.0—101.0% |
| Size Mesh | 80 Mesh |
| Viscosity Mpas | 50--80 |
| PH | 6.8—8.0 |
| Insoluble Substance | ≤0.6 |
| Moisture | ≤15 |
| ASh | 18—27% |
| Heavy Metals(Pb) | ≤ 10ppm |
Description
Sodium Alginate is a natural polysaccharide extracted from brown seaweed. It has numerous functionalities in the food industry, such as a thickening agent, stabilizer, emulsifier, and texture improver, due to its special chemical construction and excellent properties. Alginate can be widely applied as a natural additive in various kinds of food, such as wheat flour, noodles, frozen flour products, bakery, etc.
Application
1 Stabilizer
Replacing starch and carrageenan, sodium alginate can be used in beverages, dairy products, and iced products.
2 Thickener and emulsion
As a food additive, sodium alginate is mainly used in salsa flavouring, pudding jam, tomato ketchup, and canned products.
3 Hydration
Sodium alginate can make noodles, vermicelli, and rice noodle more cohesively.
4 Gelling property
With this character, sodium alginate can be made into a kind of gel product. It also can be used as a cover for fruit, meat, and seaweed products away from the air and keep them stored longer.
